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Grilled Octopus with Garlic Potatoes

Perfectly charred octopus tentacles served with roasted baby potatoes and a classic garlic aioli. Simple, fresh, and full of flavor.

40 min Medium Española 2 servings
Grilled Octopus with Garlic Potatoes

The story behind

This dish always takes me back to summer afternoons by the sea. The first time I tried it was at a small harbor where the aroma of freshly grilled octopus filled the air. I tried to recreate that moment at home, looking for the perfect balance: the crispy texture of the tentacles paired with the creaminess of a good homemade aioli. It’s one of those recipes that feels like a luxury but, at its core, celebrates the simplicity of great ingredients shared with friends.

Instructions

  1. 1
    Boil or roast the baby potatoes until they are tender and golden brown.
  2. 2
    Heat a grill pan or skillet over high heat with a splash of olive oil.
  3. 3
    Sear the octopus tentacles for 2-3 minutes on each side until the outside is crispy and charred.
  4. 4
    Plate the octopus and sprinkle with smoked paprika and sea salt.
  5. 5
    Arrange the potatoes on the side and top each one with a dollop of aioli.
  6. 6
    Garnish with fresh greens and serve immediately.

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